Entradas populares

Friday, September 18, 2015

LAPIDARIO WITH ROMAN HOT SAUCE FOR WILD SHEEP FROM THE ROMAN COOKERY BOOK, 4 C


"Desi" the musician ring
Photo by: Marvin Lee Billings
lapidary. Engraved and polished precious stones, set in rings, and worn during meals one the index or baby finger for the quality of the stone to ward off noxious substances and infected air. See manos, comer con.

APICIUS THE ROMAN COOKERY BOOK CH: VIII:IV:1. WILD SHEEP, 1. HOT SAUCE FOR WILD SHEEP, ADAPTED FROM IV IN OVIFERO [HOC EST OVIS SILVATICA] 1. IUS IN OVIFERO FERVENS pp186-187

Ingredients

¼  tsp pepper
½ tsp lovage
½  tsp cumin
1 tbsp dried mint
1 tsp thyme
1 leek chopped
Dipping Lamb into Hot Sauce
Photo by: Lord-Williams
½  c wine
½  c plums
2 tbsp oil
½ c honey
1 tsp liquamen[1]
¼ c vinegar
1 tbsp parsley
1 tbps marjoram 


Preparation

Grind and stir all the ingredients together. Heat and serve with lamb.

Lamb should be eaten by holding it between the thumb and index fingers. Care should be taken not to let grease fall on ring on ring finger and/or baby finder as this breaks the powers of the stones set in the rings.[2]


[1] A meat bouillon cube was used instead.
[2] The Medieval Spanish Chef’s addition.


No comments:

Post a Comment